Printed at Crazy for Crust
1/3 cup olive oil
1/2 teaspoon salt (plus more to taste)
1/4 teaspoon pepper (plus more to taste)
1 (15-ounce) can cannellini (white) beans, drained and rinsed
1/4 cup (loosely packed) fresh flat-leaf parsley leaves (Be careful you don't buy cilantro! When buying, smell it first - you can smell the difference between the two.)
2 tablespoons fresh lemon juice (from about 1/2 lemon)
1 garlic clove
In the bowl of a food processor, combine the beans, parsley, lemon
juice, garlic, salt, and pepper. Pulse until the mixture is coarsely
chopped. While the food processor is running, add the olive oil slowly until the mixture is creamy. Taste and season with more salt and pepper if needed. Serve with pita chips.
The dip can be made one day ahead. Store in an airtight container in the refrigerator. Bring to room temperature before serving.
Source: Everyday Italian by Giada DeLaurentiis